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Ke Bian

Showing results (31-40 of 78) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|February 15, 2023
Superheated steam processing of cereals and cereal products: A reviewYuanxiao Liu, Mengmeng Li, Di Jiang, et al.
Foods (Basel, Switzerland)|August 26, 2023
Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat GrainYuanxiao Liu, Mengmeng Li, Erqi Guan, et al.
Journal of the Science of Food and Agriculture|June 14, 2023
Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombinationJia Guo, Xiaoxiao Qi, Yuanxiao Liu, et al.
Skin Research and Technology : Official Journal of International Society for Bioengineering and the Skin (ISBS) [And] International Society for Digital Imaging of Skin (ISDIS) [And] International Society for Skin Imaging (ISSI)|December 12, 2025
Clinical Characteristics of Plantar Warts and Association With BMI: A Retrospective Case Series StudyZhao Li, Yangyang Ma, Ke Bian, et al.
Zhongguo Zhen Jiu = Chinese Acupuncture & Moxibustion|June 13, 2024
[Multiple verruca plantaris treated with modified fire-needle technique and herbal bathing-repairing therapy of TCM: a randomized controlled trial]Wei Xu, Song Wang, Na Chen, et al.
Toxins|December 22, 2022
Reduction of Aflatoxin B1 and Zearalenone Contents in Corn Using Power Ultrasound and Its Effects on Corn QualityYuanfang Liu, Yuanxiao Liu, Wenbo Zhao, et al.
Toxins|July 19, 2019
Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat QualityYuanxiao Liu, Mengmeng Li, Ke Bian, et al.
Journal of Food Science|November 5, 2020
Effects of wheat flour particle size on physicochemical properties and quality of noodlesErqi Guan, Jinyue Pang, Yuling Yang, et al.
Food Chemistry|August 8, 2022
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipidsTingjing Zhang, Erqi Guan, Yuling Yang, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Sequence Dependent Repair of 1,<i>N</i><sup>6</sup>-Ethenoadenine by DNA Repair Enzymes ALKBH2, ALKBH3, and AlkBRui Qi, Ke Bian, Fangyi Chen, et al.
Pageof 8

Showing results (31-40 of 78) with videos related to

Sort By:
Pageof 8
Comprehensive Reviews in Food Science and Food Safety|February 15, 2023
Superheated steam processing of cereals and cereal products: A reviewYuanxiao Liu, Mengmeng Li, Di Jiang, et al.
Foods (Basel, Switzerland)|August 26, 2023
Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat GrainYuanxiao Liu, Mengmeng Li, Erqi Guan, et al.
Journal of the Science of Food and Agriculture|June 14, 2023
Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombinationJia Guo, Xiaoxiao Qi, Yuanxiao Liu, et al.
Skin Research and Technology : Official Journal of International Society for Bioengineering and the Skin (ISBS) [And] International Society for Digital Imaging of Skin (ISDIS) [And] International Society for Skin Imaging (ISSI)|December 12, 2025
Clinical Characteristics of Plantar Warts and Association With BMI: A Retrospective Case Series StudyZhao Li, Yangyang Ma, Ke Bian, et al.
Zhongguo Zhen Jiu = Chinese Acupuncture & Moxibustion|June 13, 2024
[Multiple verruca plantaris treated with modified fire-needle technique and herbal bathing-repairing therapy of TCM: a randomized controlled trial]Wei Xu, Song Wang, Na Chen, et al.
Toxins|December 22, 2022
Reduction of Aflatoxin B1 and Zearalenone Contents in Corn Using Power Ultrasound and Its Effects on Corn QualityYuanfang Liu, Yuanxiao Liu, Wenbo Zhao, et al.
Toxins|July 19, 2019
Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat QualityYuanxiao Liu, Mengmeng Li, Ke Bian, et al.
Journal of Food Science|November 5, 2020
Effects of wheat flour particle size on physicochemical properties and quality of noodlesErqi Guan, Jinyue Pang, Yuling Yang, et al.
Food Chemistry|August 8, 2022
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipidsTingjing Zhang, Erqi Guan, Yuling Yang, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Sequence Dependent Repair of 1,<i>N</i><sup>6</sup>-Ethenoadenine by DNA Repair Enzymes ALKBH2, ALKBH3, and AlkBRui Qi, Ke Bian, Fangyi Chen, et al.
Pageof 8